Cream of the Crop Recipe Week 11: Honey Miso Eggplant

    

Recipe of the Week:  Honey Miso Eggplant

Honey Miso Eggplant  by Nandita Venkatesan This sweet and salty veg dish is great with rice or as a topping for a grilled veggie sandwich or your favorite burger. It's incredibly quick to make and is definitely part of my lunch time rotation. A coworker uses this sauce for salmon and I tried it out with eggplant with great success! Ingredients 1 medium eggplant ( or 2 smaller eggplants) 2-3 tsp honey 2-3 tsp white miso paste 2 tablespoons soy sauce 1/2 a green chili 2 tsp grated ginger 1 clove garlic, minced 1 scallion chopped salt 1.5 tblspoons of oil Step 1.  Chop the eggplant into thin strips. Helpful tip: To reduce bitterness (especially if your eggplant is old), salt the eggplant wedges liberally and let them sit on a paper towel for 30 minutes. Then rinse them under water. Step 2. In a skillet, add oil, 1/2 a green chili, grated ginger, and minced garlic. Step 3. Add the eggplant in one layer and let cook for 3-5 minutes until browned. Flip the eggplants to roast on the other side. Step 4. Turn off the heat and add the miso paste, honey, and soy sauce. Toss the eggplant until fully covered. Feel free to add salt to taste - soy sauce will have salt in it as well.  Step 5. Plate the eggplant and add the chopped scallions on top. Feel free to add sesame seeds as well! If you're making a grilled veggie sandwich, this pairs great with grilled zucchini or a plain hummus.   About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).